There’s something universally comforting about carrot cake. There are many variations on the theme according to whether you include nuts, sultanas or other things. This is the version we serve in the Village Hall during the Scarecrow Festival, the perfect balance of sweetness and spice. Enjoy!

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Pam's cracking carrot cake, topped with delicious cream cheese frosting and cute little fondant icing carrots
Yield: 12

Pam's Cracking Carrot Cake

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 10 minutes
Total Time: 1 hour 40 minutes

Some might say that a cake with this much carrot in was practically one of your five a day. All we know is, it's far too good to only have one slice!


  • 8oz/225g granulated sugar
  • 8fl oz/225ml sunflower oil
  • 3 free range eggs
  • 6oz/170g plain flour
  • 1.5tsp baking powder
  • Pinch salt
  • 2tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • 8oz/225g carrot, grated
  • 2oz/60g chopped walnuts

For the frosting

  • 4oz/110g cream cheese
  • 1tsp vanilla essence
  • 1oz/25g butter
  • 8oz/225g icing sugar


  1. Preheat oven to 170C/150C fan/340F/Gas 3, then line and grease an 8.5 inch round tin.
  2. Beat together the granulated sugar, sunflower oil and eggs with an electric whisk until light and thick (this could take about 5 minutes).
  3. Sift the flour, baking powder, salt, cinnamon and bicarbonate of soda into this mixture and lightly fold.
  4. Fold in the grated carrot and chopped walnuts.
  5. Transfer the batter into the prepared tin.
  6. Cook for 1 hour 10 minutes, or until an inserted skewer comes out clean.
  7. When the cake has completely cooled, make the icing by creaming together the cream cheese, vanilla essence, butter and icing sugar.
  8. Finish by spreading the icing across the top with an angled palette knife.
  9. To make the cake extra pretty, you could make little carrots from fondant icing, as in the photo. Close up of the fondant carrots on top of the carrot cake


The carrot cake we serve in the Village Hall has adorable little fondant icing carrots in top, but there's enough frosting in this recipe to set aside some to colour it orange and green and pipe the carrots on top instead. We also like our carrot cake with a generous sprinkle of toasted nuts, which goes down well with those who've less of a sweet tooth.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 457Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 60mgSodium: 144mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 5g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.